We are 3 weeks into our summer vacation and we are enjoying it so much! We’ve had some really nice days, nothing too hot yet! I know it’s coming though, this is Alabama! We’ve had three play dates at the park, library programs, a birthday party, two services at our new church plant, bridal tea, an ER visit (!) and a 5K race so far! And I’m sure I’m leaving some things off the list. It’s been busy but it’s been the good kind of busy… well, minus the ER visit! I hope to have some more time this summer to get back to blogging more regularly, there are lots of events and things I want to share with you all!

But instead of sharing more about those things, I’m going to do what comes easy to me… share another recipe! My last post was a yummy recipe for honey mustard dressing. I enjoyed it on a few salads and it really is so good! I haven’t been very good at meal planning here lately, though and the dressing really helped me come up with a great, weeknight meal. One night last week I had laid out some chicken to thaw, but I had no idea what I was going to do with it! Don’t tell me that never happens to you! I was also crunched for time so I needed something quick. So, I thought, I’ll chop up the chicken breast so they will cook fast. Now what? Honey mustard dressing! I poured the dressing over the cooked chicken pieces and it made a glaze over the chicken. It resembles sweet and sour chicken. I served it with steamed broccoli and cheese toast.. yes, I know. I told you I was pressed for time. Next time I make it I will make brown rice, because the chicken would have been great over rice!

Honey Mustard Chicken

2-3 chicken breast, chopped into bite sized pieces
1/3-1/2 cup honey mustard dressing
olive oil
salt and pepper

Heat oil in skillet on med high heat. Sprinkle chicken with salt and pepper and add to the pan. Let the chicken sear on one side about 5 minutes and then stir. After stirring and making sure the chicken pieces have flipped, let cook another 5 minutes. I did this about 3-4 times before all of the chicken pieces were browned and cooked. Once chicken is cooked, turn heat down to med-low and add honey mustard dressing. Stir to coat and continue to stir as the sauce turns into a glaze. This took a 3-5 minutes for me. Serve alone or over rice.

Some extra info: I used two chicken breast. This fed me and my boys (Hubs had already eaten some leftovers) and then I had some left for lunch the next day for me. If the Hubs would have been eating I would have used three chicken breast. Eli enjoyed it and ate all of his. Luke ate it but was not really pleased but hat is typical. I used about 1/3 cup of dressing but I would up it to 1/2 cup for three chicken breast, maybe more if I wanted some ‘sauce’ for the rice (one entire batch of dressing makes about 2/3 cup total). It really is an easy weeknight meal! By the way, the leftovers were great, I put them in a pan with the leftover broccoli and added a little low sodium soy sauce. Great, healthy lunch! This is a recipe you could play with, maybe add a little more honey if you want it sweeter, add some soy sauce for a more Asian feel, add some stir fry veggies to the pan.. you get the idea! Enjoy!

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